Refreshing Cucumber Raita

• •2 cup Plain whole milk yogurt (full-fat for best creaminess)
• •1 piece Cucumber (medium, peeled, seeded, and grated)
• •1 cup Fresh mint leaves (finely chopped)
• •2 tbsp Fresh cilantro leaves (finely chopped (optional))
• •1 piece Green chili (small, finely minced (or to taste, optional))
• •1 tsp Roasted cumin powder
• •1 tsp Black salt (kala namak) (or regular salt to taste)
• •to taste Salt
• •1 tsp Black pepper (freshly ground)

Instructions

1. 1

   If your cucumber is very watery, after grating, gently squeeze out excess water using a clean kitchen towel or paper towels. This prevents the raita from becoming too thin.

2. 2

   In a medium mixing bowl, whisk the plain yogurt until smooth and creamy. Ensure there are no lumps.

3. 3

   Add the grated cucumber, chopped fresh mint, chopped cilantro (if using), minced green chili (if using), roasted cumin powder, black salt (or regular salt), and black pepper to the whisked yogurt.

4. 4

   Gently fold all the ingredients together until well combined. Taste and adjust salt or spices as needed.

5. 5

   Cover the bowl and refrigerate for at least 15-20 minutes before serving. This allows the flavors to meld and ensures the raita is nicely chilled.

Chef's Tips

• 💡For extra richness and a slightly thicker raita, use Greek yogurt instead of regular plain yogurt.
• 💡If you don't have black salt, regular table salt works fine, but black salt adds an authentic tangy flavor.
• 💡To make roasted cumin powder, simply toast whole cumin seeds in a dry pan over medium heat until fragrant, then grind them in a spice grinder or mortar and pestle.